I make not a pizza but something which is a similar idea, although a little breadier below and without cheese. Called a 'coca', it can also be described as a Mallorcan pizza. It needs no special pan, other than an oblong oven tray or cookie sheet and no stone in the oven and is simple to make. This is one version of the delicious cocas prepared on the Spanish Balearic Islands. They are sold in nearly every bakery and are often eaten out of hand while standing up in the bakery, as a breakfast on the way to work, or as an afternoon snack on the way home or after school. They are usually eaten at room temperature and make wonderful side dishes for a cold summer buffet, picnic or evening snack. There are many variations of coca and in winter the peppers may be substituted by Swiss chard or spinach and without tomatoes. Here is one recipe which is also know as 'Coca de Trempó'. Often the red peppers are skinned and in strips, and accompanied on top of the coca by artichoke hearts, olives and anchovies. This would be called 'Coca Amb Pebres', where 'pebres' are the red peppers in the Mallorquin dialect. Vegetable Tart - Coca de Verduras (From the Island of Mallorca) Ingredients for 4 people: 4 cups (500 grams) all purpose flour 1 oz (25 grams) fresh yeast or 1 pkg dry yeast 4 TBS olive oil 1/4 cup (2 oz or 50 grams) lard 3 medium Italian sweet green peppers or green bell peppers cut in small pieces 3 spring onions - cut in small pieces including all the stalk 3 ripe medium sized tomatoes- sliced finely 1 clove of garlic - sliced finely 1 handful of Italian flatleaf parsley, chopped 1 TBS of sweet red paprika salt water - 1 cup lukewarm 1) Turn on the oven and set temperature at 375 F (191 C) 2) Put the warm water in a mixing bowl (preferrable one of porcelain or terracotta) and dissolve the yeast in it. 3) Add the lard and the olive oil. Add the flour gradually, mixing in by hand until the mixture leaves the side of the bowl. 4) Form a ball and let it rest for a few minutes while you prepare the vegetables. 5) Chop and slice vegetables into a large bowl, add the paprika and some salt and mix all together. 6) Lightly oil either a round pan of about 13" diameter (32 Cm) or a rectangular pan 13" x 11" (32 Cm x 27 Cm) both with a depth of approx 1/2 inch (1 cm). A cookie sheet or oven tray would be ideal. 7) Place dough in centre and carefully stretch it out with palms of hands, patting to fit pan, keeping an even thickness. It should be thin. 8) Arrange vegetables evenly on top of the dough, drizzling at the same time with olive oil and salt. 9) Put coca into oven for about 1 hour or until crust is lightly golden and vegetables are cooked. After taking it out of the oven, drizzle a little more olive oil on top. 10) You can eat this hot or cold. In winter the vegetables may be swiss chard or spinach, substituting the peppers, but also used raw and finely chopped. Source: translated from "Cocina Balear" Ana Maria Calera Editorial Everest - Leon (España) SharonCb

If you think the cauliflower pizza crust is an option, you may also want to try the pork rind recipe. We've been using this recipe for years as a low-glycemic (low-carb) pizza crust option. I found the recipe on-line and there are a couple versions, this one and one that has cream cheese in it. Low-carb and paleo recipes are generally gluten-free because they tend to avoid wheat on those diets, so that's another recipe source you may want to check out for pizza crusts and other baked goods. Personally, I avoid the high-glycemic gluten-free flours and flour blends and use coconut flour and almond flour (homemade from almond milk pulp, or commercial) for gluten-free baking. -Grainlady Low-Carb - Pork Rind Pizza Crust yield: one 8-inch crust 1/4 c. crushed pork rinds 1/4 c. dry (the stuff in the green can) Parmesan Cheese (we also like Parmesan/Romano and Mama Francesca Parmesan Pizza Blend which has the spices already in it.) 1 egg Italian or Pizza Seasonings, to taste (optional: I also add 2 T. hi-maize flour for some added fiber) Preheat oven to 350-degrees. Mix dry ingredients. Add egg. Place dough in a pile on the center of a prepared pan or pie tin and cover with a sheet of plastic wrap. Pat into a thin crust with your hands, building up the outside edge slightly, and slowly peel the plastic wrap off. Bake 10-12 minutes, or until golden brown. (Personal note: I also loosen the crust from the pan at this point.) Top with your favorite toppings. I also make 2-3 on a cookie sheet and freeze the extra crusts. (Note: make sure your pizza sauce doesn't have wheat in it. For the 8-inch pizza I use 1 t. tomato powder plus enough water to make a thick sauce - 3-5 t. water. A drizzle of honey, shot of vinegar, spices of choice, pinch of salt, if you like. For a large pizza use 1 T. of tomato powder. You can also use gluten-free barbeque sauce and top it with pulled chicken or pork.)

Hi Trudy: I didn't have time to separate everything so, I put in the whole Recipe and some instructions. You can make it as thin as you want. They like a thicker end Crust here, that is Crispy, tender. Lou : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of Active Dry Yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups AP Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

Thanks, Ann T, your nice and reassuring comment. I really was at least a little bit obnoxious. I'm usually pretty pleasant, but I guess I do have my giddy moments. Participating is so much more fun, though I don't know how much I have to offer. I'm someone who needs help. I thought I was a decent cook until I came here. So many experts -- which is wonderful. Thanks, Chase for the nice welcome and for posting that recipe. I've been out all day and haven't had chance to check back. I hope you and June try it and let me know what you think. I think it's very good, but it's really hard to compare a few good recipes when you taste them a few weeks apart. The last may just SEEM like the best. I'm sure this pizza dough controversy will never end, but that's what makes it so fun ;).